Pomegranate Turkey Chili

You'll need 1 double thick piece of cheesecloth, 4 x 4 inches. Place pomegranate arils in cheesecloth and tie into a bag with kitchen string.

Place oil in a Dutch oven or soup pot and heat until hot. Saute onion, bell pepper, chilies and garlic for 3 minutes.

Stir in broth and pomegranate juice. Immerse cheesecloth bag in mixture. Stir in beans, tomato paste and seasonings. Bring mixture to boiling, then reduce heat. Cover and simmer over low heat uncovered for 1 hour.

Remove bay leaf and discard. Stir in turkey and simmer 3 minutes more.

Remove cheesecloth bag and discard. Check seasoning. Sprinkle cheese over each serving.

Refrigerate or freeze any leftovers in tightly sealed containers.

Cook's Notes: To remove pomegranate arils: Score a fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.

For fresh pomegranate juice: per 1 cup of juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.